Morsels: Sept. 11

Published: Wednesday, September 11, 2013 at 4:30 a.m.

Last Modified: Tuesday, September 10, 2013 at 1:49 p.m.

The Brevard College Business Club will host a free presentation by Food Matters Market Co-Owner Al Kirchner at 7 p.m. Thursday in the Francis Pavilion of the Porter Center for Performing Arts.

The presentation is titled "The Dream, Development, Care and Feeding of a Small Business."

Despite moving to Asheville to retire 25 years ago, Kirchner became involved in helping local small companies overcome obstacles that most small businesses face when starting up. The first business was Earth Fare in 1996, when the organic food store chain was limited to one location. Kirchner acted as the store's CEO until he hired a successor and the business had spread beyond North Carolina.

After the success of his time with Earth Fare, Kirchner also helped start small businesses such as the Green Sage Coffee House Café and the Oceans Flavor Foods natural sea salt company. In addition to running Food Matters as a co-owner, he is involved with a start-up company called CoCoChi, which produces an organic moisturizer now sold in Whole Foods, Earth Fare and other organic stores.

Food Matters Market will also begin opening stores in small communities throughout the Southeast in the near future.

Kirchner's presentation is a part of a speaker series hosted by the BC Business Club.

Call 828-884-8338 or visit www.brevard.edu for more information.

Wine-making classes this month at Falderal

Falderal Winery at 131 Third Ave. W., Hendersonville, is offering two wine classes in September for those who want to learn how to make wine.

The classes are from 3 to 6 p.m. Saturday and from 5:30 to 8:30 p.m. Sept. 25.

Each class is taught by Paul Kovacich, winemaster at Falderal Winery. Cost for each class is $30 or $50 per couple, which includes the class/demonstration, one bottle of wine from Falderal Winery, and a tasting of various wines available at Falderal.

Class size is limited. Participants will learn how to make wine by using a wine-making kit or by using freshly harvested grapes or fruits.

Call 828-693-7676 or email info@falderal winery.com to sign up or for more information.

FLAT ROCK

Season's cooking class on Saturday

The September cooking class and lunch at Season's at Highland Lake Inn, 86 Lily Pad Lane, will take place at 11 a.m. Saturday.

Season's Executive Chef Michelle Bailey will demonstrate how to prepare an entrée and dessert, answer questions about the preparation, and provide helpful cooking instructions and tips.

Dried cherry and pecan-stuffed pork tenderloin, pan-seared with farro and herb pilaf, sautéed local kale, vidalia onion soubise and cherry gastrique is the event's featured entrée. A glass of 2011 Viridiana Tempranillo from Ribera del Duero, Spain, is the suggested entrée wine pairing for $8.

A petite honey crisp apple tart with vanilla bean ice cream, candied walnuts and salted caramel sauce will be prepared for dessert. A glass of the 2010 Errazuriz Late Harvest Sauvignon Blanc from Chile is this dessert's suggested wine pairing for $10.

Guests will dine on each of these courses after completion of the class and take home copies of each recipe.

The cost is $30 per person plus tax and gratuity, and reservations are required.

To make reservations, call 828-696-9094. For more information visit www.hlinn.com/news.

<p>BREVARD</p><p>Food Matters co-owner to address club</p><p>The Brevard College Business Club will host a free presentation by Food Matters Market Co-Owner Al Kirchner at 7 p.m. Thursday in the Francis Pavilion of the Porter Center for Performing Arts.</p><p>The presentation is titled "The Dream, Development, Care and Feeding of a Small Business."</p><p>Despite moving to Asheville to retire 25 years ago, Kirchner became involved in helping local small companies overcome obstacles that most small businesses face when starting up. The first business was Earth Fare in 1996, when the organic food store chain was limited to one location. Kirchner acted as the store's CEO until he hired a successor and the business had spread beyond North Carolina.</p><p>After the success of his time with Earth Fare, Kirchner also helped start small businesses such as the Green Sage Coffee House Café and the Oceans Flavor Foods natural sea salt company. In addition to running Food Matters as a co-owner, he is involved with a start-up company called CoCoChi, which produces an organic moisturizer now sold in Whole Foods, Earth Fare and other organic stores. </p><p>Food Matters Market will also begin opening stores in small communities throughout the Southeast in the near future.</p><p>Kirchner's presentation is a part of a speaker series hosted by the BC Business Club.</p><p>Call 828-884-8338 or visit www.brevard.edu for more information.</p><p>Wine-making classes this month at Falderal</p><p>Falderal Winery at 131 Third Ave. W., Hendersonville, is offering two wine classes in September for those who want to learn how to make wine.</p><p>The classes are from 3 to 6 p.m. Saturday and from 5:30 to 8:30 p.m. Sept. 25.</p><p>Each class is taught by Paul Kovacich, winemaster at Falderal Winery. Cost for each class is $30 or $50 per couple, which includes the class/demonstration, one bottle of wine from Falderal Winery, and a tasting of various wines available at Falderal. </p><p>Participants purchasing wine-making kits or supplies receive a 10 percent discount on the purchase price. </p><p>Class size is limited. Participants will learn how to make wine by using a wine-making kit or by using freshly harvested grapes or fruits. </p><p>Call 828-693-7676 or email info@falderal winery.com to sign up or for more information.</p><p>FLAT ROCK</p><p>Season's cooking class on Saturday</p><p>The September cooking class and lunch at Season's at Highland Lake Inn, 86 Lily Pad Lane, will take place at 11 a.m. Saturday.</p><p>Season's Executive Chef Michelle Bailey will demonstrate how to prepare an entrée and dessert, answer questions about the preparation, and provide helpful cooking instructions and tips. </p><p>Dried cherry and pecan-stuffed pork tenderloin, pan-seared with farro and herb pilaf, sautéed local kale, vidalia onion soubise and cherry gastrique is the event's featured entrée. A glass of 2011 Viridiana Tempranillo from Ribera del Duero, Spain, is the suggested entrée wine pairing for $8.</p><p>A petite honey crisp apple tart with vanilla bean ice cream, candied walnuts and salted caramel sauce will be prepared for dessert. A glass of the 2010 Errazuriz Late Harvest Sauvignon Blanc from Chile is this dessert's suggested wine pairing for $10.</p><p>Guests will dine on each of these courses after completion of the class and take home copies of each recipe. </p><p>The cost is $30 per person plus tax and gratuity, and reservations are required. </p><p>To make reservations, call 828-696-9094. For more information visit www.hlinn.com/news.</p>